There is something playful about the choice of the name of the restaurant L'Air de Rien, in Fontin in the province of Liege. When I ask chef Stéphane Diffels what it means he smiled and told me that sometimes you might feel the air blowing from behind you, you turn and there is nothing, 'rien'. There are other times when you just sit, relax and let time go by. The name of … [Read more...]
Interview with Gert de Mangeleer (Hertog Jan): Easy looking dishes but it only looks easy
When we visited Hertog Jan in Zedelgem a few weeks ago to interview Gert de Mangeleer and Joachim Boudens, we asked the three Michelin star Belgian chef our series of quick questions which we normally ask to get some insights into his mentors, the chefs he admires, food waste and social media among others. Gert de Mangeleer, 37, was the youngest 3 Michelin star chef in … [Read more...]
Gramm restaurant: A French-Japanese cuisine worth discovering
Very few days pass without me being asked what is our favourite restaurant in Brussels, given it is the city we know best. But as simple as it may sound, this question is not that easy to answer. In our books, there is no such thing as a favourite or a best restaurant. There are so many good restaurants that it is difficult to pinpoint one. Many times it depends on the … [Read more...]
Culinaria 2015 programme announced
The programme for Culinaria 2015 has been announced. The annual culinary event, which enters its 7th year has as its main theme the Belgian effect. What is the Belgian effect? The theme this year highlights the best of Belgium and what probably unites the country best - its cuisine. Bringing together some of the country's best chefs (see list below), Culinaria takes place … [Read more...]
Sergio Herman on food waste: Chefs need to lead the way
Sergio Herman is an inspirational figure for chefs and foodies alike. His work ethic and determination led him to the top of the culinary world making him one of the most recognised and talented chefs in the world. For his story, you may want to take a look at our more in-depth interview. When we meet chefs we like to ask a series of similar questions to try and get … [Read more...]
